Herbed Corn For A Crowd Recipes

HERBED CORN FOR A CROWD

Steps:

• Combine corn and water in a large saucepan and bring to a boil.
• Reduce heat, cover and simmer until corn is tender, about 5 to 6 minutes.
• Drain; stir in the remaining ingredients.

CORNBREAD FOR A CROWD

Steps:

• In a large bowl, combine the cornmeal, flour, baking powder, baking soda and salt. In a small bowl, combine the eggs, buttermilk and oil; stir into dry ingredients just until moistened. , Pour into a greased 13x9-in. baking pan and a greased 9-in. square baking pan. Bake at 425° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

GRILLED HERBED CORN ON THE COB

Steps:

• Soak corn in water for 15 minutes. Drain and place each corn on the cob on an individual piece of aluminum foil, large enough to wrap around the corn.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix butter, thyme, parsley, rosemary, basil, sugar, and salt together in a bowl until evenly mixed; rub onto each corn on the cob. Wrap foil around the seasoned corn.
• Grill corn on the preheated grill, turning often, until tender, about 15 minutes.

HERBED CORN ON THE COB

Steps:

• Shuck corn, leaving husks attached at base. Discard corn silk. Spread about 3/4 tablespoon butter over each cob, then lay 3 thyme sprigs against each cob, pressing them gently into butter. Pull husks back up over corn. Remove 3 pieces of husk and tear into 12 strips total. Tie top of each husk closed with a strip, then let stand 1 hour (for flavors to develop).
• Bring 1 inch of water to a boil in pot (see cooks' note, below), then stand 4 to 6 ears of corn in pot (depending on size of pot), tied ends up, and steam, covered, moving outer ears to inside once with tongs, until crisp-tender, about 6 minutes. Steam remaining corn, in batches if necessary, in same manner, adding water as necessary. Serve with salt and additional butter on the side.

KATHY'S HERBED CORN

Steps:

• In a small bowl, beat the first six ingredients until blended. Spread 1 tablespoon mixture over each ear of corn. Wrap corn individually in heavy-duty foil., Grill corn, covered, over medium heat until tender, turning occasionally, 10-15 minutes. Open foil carefully to allow steam to escape.

HERBED CORN ON THE COB

Steps:

• Preheat oven to 400F or 210°C.
• In a small bowl, combine butter and dried ingredients.
• Place corn in aluminium foil and brush corn with herbed butter.
• Wrap up well and put in oven for about 20 mins or so.
• Enjoy.

GRILLED CORN WITH HERBS

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• Grill corn (in husks) on lightly oiled grill rack, turning, covered, until kernels are tender, 20 to 30 minutes. Remove corn from grill and let stand until cool enough to handle but still warm, about 10 minutes.
• Discard husks and stem ends from corn. Cut kernels off cobs with a large knife and toss with herbs and lime butter sauce.

SKILLET CORNBREAD

Steps:

• Preheat oven to 425 degrees with rack in center. Place shortening in a 9-to-10-inch cast-iron or other ovenproof skillet, and transfer to oven to heat.
• In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt; set aside. In another bowl, whisk together milk and eggs. Pour milk mixture into flour mixture; stir just until combined. Do not overmix; batter should be lumpy.
• Carefully slide out oven rack. Pour batter into hot skillet. Cook until cornbread is golden brown and firm to the touch, about 25 minutes. Let stand, uncovered, overnight.

HERBED CORN

Steps:

• In a small bowl, combine the first 6 ingredients.
• Spread 1 tablespoon over each ear of corn.
• Wrap corn individually in heavy-duty foil.
• Grill, covered, over medium heat for 10-15 minutes, turning frequently, or until corn is tender.